Name: Wild Rice Bowl with Watercress and Hazelnuts
Ingredients: 6 ounces (about 1 cup, raw wild rice); 3 cups 24 ounces Swanson Vegetable broth; 1 bay leaf; 1/3 cup whole raw hazelnuts; 4 ounces brown mushrooms (sliced); 2 Tbsp butter (or olive oil); 1/2 large yellow onion (thinly sliced); 3 cloves garlic (minced); salt and pepper to taste; 2 cups fresh watercress (rinsed and dried); 1/4 cup sherry vinegar; 1 Tbsp maple syrup; 1 Tbsp grainy mustard; micro greens (optional)